Friday, 19 February 2016

Looking at baking utensils has always been one of my favourite thing to do while shopping. There was this one time my husband saw a madeleine baking tray in a shop and said he would love to have freshly baked madeleine for breakfast. However, I was too cheap and waited until I was back in Hong Kong couple weeks ago to buy a madeleine tray for half the price in the UK - believe it or not, it's a lot cheaper to get baking utensils in Hong Kong (But baking ingredients are cheaper over here to be fair)

Right, so the first thing I took care of after returning to London was to bake him a fresh batch of madeleine for breakfast.

The first trail was based on a recipe found on Joy Of Baking , one of the sites that I read the most few years ago, when I first fell in love with baking, and Jamie Oliver's recipe. I used less sugar as illustrated by both sites, and the result is not only is it less sweet but a stronger taste of the eggs.

They taste best when they are fresh from oven, with a crispy skin and fluffy centre. One small tip, make a batch and store in fridge for up to 1 week, just bake them 15 minutes before serving! What's better to wake your husband up with fresh madeleine scent!

In a medium bowl, sifted together flour, baking powder and salt.In a separate bowl, beat the egg yolk with sugar in high speed, until it become pale in yellow and fluffy, it will take about 5 minutes. After that, gently beat in vanilla and lemon zest (Or the pandan paste and coconut milk if doing 2nd option), do not over mix. In 3 additions, sift in the dry ingredients to the egg yolk batter, gently fold in until even after each addition.

Beat together egg and sugar until fluffy.

Add lemon zest and vanilla, mix well.

Sift in flour mixture in 3 additions.

Fold in gently after each addition.

When the dry ingredients are mixed to the egg yolk batter, take 3 tbsp of the batter into the warm melted butter. Whisk it slightly so that the density is easier to mix in with the egg batter.

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I have been doing visual merchandising for fashion brands for the past 10 years. Recently quit my job in Hong Kong and relocate to London to unit with my husband. Starting to express my love for fashion, food, baking and cooking with this blog and instagram. (@joeyblogabout)

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